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Salmon Scrambled Eggs

Yankee Plus Dec 2015


by in Sep 2000
Salmon Scrambled Eggs
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  • 8 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons butter
  • salt and pepper, to taste
  • 3 tablespoons chopped dill
  • 3 ounces smoked salmon, diced


Combine eggs, sour cream, and butter in the top of a double boiler, and heat over simmering water, stirring gently for about 10 minutes until the eggs are barely set. Season with salt, pepper, and dill, then stir in the smoked salmon. Serve immediately with toast.
Updated Wednesday, February 9th, 2005

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